Vegan Peanut Butter, Oatmeal, and Banana Cookies

Ingredients:

• 1/3 cup Peanut Butter
• 2 bananas (overripe is fine)
• 1 teaspoon Simply Organic Vanilla Extract
• 2 tablespoons Almond Milk (we made with homemade NutraMilk) 
• 2 tablespoons maple syrup (or Agave Nectar)
• 2 1/2 cups quick cooking oatmeal (or rolled)
• Optional: Dash of SunRidge Farms Cinnamon
• 1/4 cup Bobs Red Mills Organic Flour
• 1 Large Mixing Bowl
• 1 Cookie Sheet
• 1-2 Forks

Directions:

1. In the large mixing bowl: mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla, and maple syrup and mix well. Add remaining ingredients and stir until well combined.
2. Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.

Original Article: Sugar-Free Vegan Peanut Butter, Oatmeal and Banana Cookies

Vegan Apple Pie

Ingredients

• 8-10 medium apples – peeled and cored
• 1/4 cup of sugar + 1 tablespoon for the cinnamon sugar
• 3 teaspoons of cinnamon + 1 teaspoon for the cinnamon sugar
• Juice from half of a lemon
• 2 teaspoons of coconut oil
• 1 tablespoon of melted vegan butter or coconut oil
• Vegan pie crust recipe See Instructions

US Customary - Metric

Instructions

1. Make the pie crust first. Vegan Apple Pie Crust Recipe
2. Preheat the oven to 350°
3. In a large bowl mix the 1/4 cup of sugar, 3 teaspoons of cinnamon, and lemon juice until the apple are evenly coated.
4. Heat the oil in a large skillet on medium heat. When the oil is hot add the apples and saute until they’re just soft. You don’t want them to be mushy, so don’t overcook them.
5. Use a slotted spoon to transfer the apples to the pie pan that’s lined with pie crust. Cover the crust with the top layer of pie crust. If you cover with a solid piece of crust cut three slits in the top so steam can escape while baking.
6. Bake for 50 minutes. Remove the pie from the oven and brush evenly with melted butter or coconut oil. Sprinkle with a little cinnamon sugar (whisk the tablespoon of sugar and teaspoon of cinnamon together) and bake for another 10 minutes or until the crust is a nice golden brown.
7. Let it cool for at least 15 minutes before cutting.

Recipe Notes

Place the pie pan on a cookie sheet when baking in case of spillage.

Original Article: HOMEMADE APPLE CINNAMON PIE

Vegan Chocolate Oatmeal Cookie

Ingredients

• Note: Make the flax eggs first so they have time to thicken.
• 1 tablespoon of ground flaxseed + 3 tablespoons of water
• Dry ingredients:
• 1 and ½ cups of whole wheat flour
• 1 cup of whole oats
• 1 teaspoon of baking soda
• 1 teaspoon of ground sea salt
• Wet ingredients:
• ½ cup of coconut oil
• ½ cup of brown sugar
• ½ cup of raw or regular white sugar
• 1 teaspoon of vanilla
• Additional ingredients:
• ¼ cup of water plus 2 to 3 tablespoons
• 1 cup of vegan chocolate chunks or chips
• 1 cup of walnut pieces (optional)

Instructions

1. Preheat the oven to 350° and line a baking sheet with parchment paper so the cookies don’t stick and for easier cleanup.
2. Whisk the flaxseed and water together with a fork and set aside.
3. In a medium bowl whisk the flour, oats, baking soda, and sea salt together and set aside.
4. In a large mixing bowl beat the coconut oil, sugar, flax egg, and vanilla together with a paddle on medium speed until the mixture is thick and creamy.
5. Add the flour mixture to the mixing bowl and beat on a slow speed. Add the water and beat until the dough is thick and sticks together well. Fold in the chocolate chips and the walnuts until evenly distributed.
6. Scoop out heaping tablespoons of cookie dough onto the baking sheet. Separate each cookie an inch apart. Bake for 10 to 11 minutes or until the cookies just begin to brown. Don’t overbake or you’ll get a hard cookie.
7. Cool on the baking sheet for five minutes and transfer the cookies to a cooking rack until the bottoms are completely cool.
8. Store in an airtight container for up to a week or freeze for sixty days.

Original Article: CRISPY VEGAN CHOCOLATE CHUNK OATMEAL COOKIES

Vegan Apple Pie Crust

Ingredients

• 12 tbsp of chilled vegan butter (I use Earth Balance)
• 8 tbsp of chilled vegan shortening (I use Earth Balance) SEE NOTE
• 3 cups of all-purpose flour plus extra for dusting the rolling surface
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of apple cider vinegar
• 6-10 tablespoons of ice water

Instructions

1. Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
2. Put the flour, butter, shortening, sugar, salt, and vinegar in a mixing bowl and mix on medium speed until the butter and shortening start to break up and the mixture looks lumpy and sandy. Add one tablespoon of water at a time until the dough starts to form a ball.
3. Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.

Original article: HOW TO MAKE FLAKY VEGAN PIE CRUST